# Busuioc

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? Busuioc
Clasificare ştiinţifică

Regn: | Plantae
Încrengătura: | Magnoliophyta
Clasa: | Magnoliopsida
Ordin: | Lamiales
Familie: | Lamiaceae
Gen: | Ocimum
Specie: | O. basilicum

Binomial name
Ocimum basilicum L.

Busuiocul (Ocimum basilicum) este o plantă din genul Ocimum, familia Lamiaceae. Este o plantă ierboasă originară din Asia tropicală.

It grows to between 20–60 cm tall, with opposite, light green, silky leaves 1.5–5 cm long and 1–3 cm broad. The flowers are quite big, white in colour and arranged in a terminal spike. Unusual among Lamiaceae, the four stamens and the pistil are not pushed under the upper lip of the corolla, but lay over the inferior. After entomophilous pollination, the corolla falls off and four round achenes develop inside the bilabiate calyx. The plant tastes somewhat like anise, with a strong, pungent, sweet smell. Basil is very sensitive to cold, with best growth in hot, dry conditions. While most common varieties are treated as annuals, some are perennial, including African Blue and Holy Thai basil.

The word basil comes from the Greek βασιλευς (basileus), meaning "king", as it is believed to have grown above the spot where St. Constantine and Helen discovered the Holy Cross. The Oxford English Dictionary quotes speculations that basil may have been used in "some royal unguent, bath, or medicine". Basil is still considered the "king of herbs" by many cookery authors. An alternative etymology has "basil" coming from the Latin word basilicus, meaning dragon and being the root for basilisk, but this likely was a linguistic reworking of the word as brought from Greece.

Fresh basil leaves.

## [modifică] Basil, the herb

Dried basil leaves.

Basil is most commonly recommended to be used fresh, and in cooked recipes, is generally added at the last moment, as cooking destroys the flavour quickly. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. Place fresh leaves in a dry jar with a pinch of salt, and cover with olive oil. The dried herb also loses most of its flavour, and what little flavour remains tastes very different, with a weak coumarin flavour, like hay.

Mediterranean and Indochinese cuisines frequently use basil, the former frequently combining it with tomato. Basil is one of the main ingredients in pesto — a green Italian oil-and-herb sauce from the city of Genoa, its other two main ingredients being olive oil and pine nuts. The most commonly used Mediterranean basil cultivars are 'Genovese', 'Purple Ruffles', 'Mammoth', 'Cinnamon', 'Lemon', 'Globe', and 'African Blue'. Chinese also use fresh or dried basils in soups and other foods. In Taiwan, people add fresh basil leaves into thick soups (羹湯; gēngtāng). They also eat fried chicken with deep-fried basil leaves.

Basil is sometimes used with fresh fruit and in fruit jams and sauces — in particular with strawberries, but also raspberries or dark-colored plums. Arguably the flat-leaf basil used in Vietnamese cooking, which has a slightly different flavour, is more suitable for use with fruit.

A can of basil seed drink

When soaked in water the seeds of several basil varieties become gelatinous, and are used in Asian drinks and desserts such as falooda or sherbet. Such seeds are known variously as sabja, subja, takmaria, tukmaria, or falooda seeds. They are used for their medicinal properties in Ayurveda, the traditional medicinal system of India.

## [modifică] Other basils

  See List of basil cultivars

Several other basils, including some other Ocimum species, are grown in many regions of Asia. Most of the Asian basils have a clove-like flavour that is generally stronger than the Mediterranean basils. In China, the local cultivar is called 九層塔 (jiǔcéngtǎ; literally "nine-level pagoda"), while the imported varieties are specifically called 羅勒 (luólè) or 巴西里 (bāxīlǐ).

'Lemon basil' has a strong lemony smell and flavour very different from those of other varieties, because it contains a chemical called citral. It is widely used in Indonesia, where it is called kemangi and served raw, together with raw cabbage, green beans, and cucumber, as an accompaniment to fried fish or duck. Its flowers, broken up, are a zesty salad condiment.

## [modifică] Chemical components

The various basils have such different scents because the herb has a number of different essential oils which come together in different proportions for various breeds. The strong clove scent of sweet basil comes from eugenol, the same chemical as actual cloves. The citrus scent of lemon basil and lime basil is because they have a higher portion of citral which causes this effect in several plants, including lemon mint, and limonene, which gives actual lemon peel its scent. African blue basil has a strong camphor smell because it has camphor and camphene in higher proportions. Licorice Basil contains anethole, the same chemical that makes anise smell like licorice, and in fact is sometimes called Anise Basil.

Other chemicals helping produce the distinctive scents of many basils, depending on their proportion in each specific breed, including:

- cinnamate (same as in cinnamon)
- citronellol (geraniums, roses, and citronella)
- geraniol (as in geranium)
- linalool (a flowery scent also in coriander)
- methyl chavicol (which gives tarragon its scent)
- myrcene (bay, myrcia)
- pinene (which is, as the name implies, the chemical which gives pine oil its scent)
- ocimene
- terpineol

Basil contains over 50 compounds which are potentially carcinogenic

## [modifică] Cultivation

Basil thrives in hot weather, but behaves as an annual if there is any chance of a frost. In Northern Europe, the northern states of the U.S., and the South Island of New Zealand it will grow best if sown under glass in a peat pot, then planted out in late spring/early summer (when there is little chance of a frost). It fares best in a well-drained sunny spot.

Although basil will grow best outdoors, it can be grown indoors in a pot and, like most herbs, will do best on a south-facing windowsill (in the Northern Hemisphere). It should be kept away from any draughts, and must be able to get plenty of sunlight, therefore a greenhouse or cloche is ideal if available.

If its leaves have wilted from lack of water, it will recover if watered thoroughly and placed in a sunny location. Yellow leaves towards the bottom of the plant are an indication that the plant needs more sunlight or less fertilizer.

In sunnier climates such as Southern Europe, the southern states of the U.S., the North Island of New Zealand, and Australia, basil will thrive when planted outside. It also thrives over the summertime in the central and northern United States, but dies out when temperatures reach the low thirties, to grow again the next year if it was allowed to go to seed. It will need regular watering, but not as much attention as is needed in other climates.

Basil can also be propagated very reliably from cuttings in exactly the same manner as "Busy Lizzie" (Impatiens), with the stems of short cuttings suspended for two weeks or so in water until roots develop.

Leaf production slows or stops on any stem which flowers, so you can pinch off any flower stems to keep the plant in production, or pinch off some stems while leaving others to bloom for decoration or seeds. Once you do let the plant flower, it will produce seed pods containing small black seeds which you can save and plant the following year. Picking the leaves off the plant helps "promote growth", largely because the plant responds by converting pairs of leaflets next to the topmost leaves into new stems.

## [modifică] Health issues

Basil, like other aromatic plants such as fennel and tarragon, contains Estragole, a known carcinogen and teratogen in rats and mice. While human effects are currently unstudied, the rodent experiments indicate that it would take 100–1000 times the normal anticipated exposure to become a cancer risk.Format:Fact

## [modifică] Cultural aspects

Flowering basil stalk

There are many rituals and beliefs associated with basil. The French call basil "herbe royale". Jewish folklore suggests it adds strength while fasting. It is a symbol of love in present-day Italy, but represented hatred in ancient Greece. African legend claims that basil protects against scorpions while European lore sometimes claims that basil is a symbol of Satan.

Holy Basil, also called 'Thulsi' or 'Tulsi', is highly revered in Hinduism and also has religious significance in the Greek Orthodox Church, where it is used to prepare holy water. It is said to have been found around Christ's tomb after his resurrection. The Macedonian Orthodox Church also uses basil (Macedonian: босилек) to prepare holy water and pots of basil are often placed below church altars.

In Europe, they place basil in the hands of the dead to ensure a safe journey. In India, they place it in the mouth of the dying to ensure they reach God. The ancient Egyptians and ancient Greeks believed that it would open the gates of heaven for a person passing on.

In Boccaccio's Decameron a memorably morbid tale (novella V) tells of Lisabetta, whose brothers slay her lover. He appears to her in a dream and shows her where he is buried. She secretly disinters the head, and sets it in a pot of basil, which she waters with her daily tears. The pot being taken from her by her brothers, she dies of her grief not long after. The story is already told of the Longobard queen Rosalind.

## [modifică] Legături externe

- Gernot Katzer's Spice Pages explain the culinary use of basil in European and Asian cooking; further web links.
- New Life Journal - Holy Basil

Plante aromatice şi condimentare

• Anison • Ardei • Arpagic • Busuioc • Chimen • Cimbrişor • Cimbru • Coriandru • Creson • Fenicul • Ghimbir • Hrean • Ienupăr • Lemn dulce • Levănţică • Limba mielului • Măghiran • Mărar • Mentă • Muştar alb • Nucşoară • Oregano • Pătrunjel • Piper • Roiniţă • Rozmarin • Salvie • Schinduf • Scorţişoară • Şofran • Tarhon • Usturoi

Adus de la "http://ro.wikipedia.org../../../b/u/s/Busuioc.html"

Categorii: Articole de tradus din limba engleză | Lamiaceae | Herbs | Condimente

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